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Friday, November 1, 2013

Steamed Fish With Ginger & Salted Wet Plum

A slightly different way of steaming fish using salted wet sour plums.  Looks like no frills steamed fish Teochew style [that is minus the meat, salted vegetable and tofu]. 

The gravy is savoury and sourish with the fragrant aroma of chopped ginger and garlic.
 


Ingredients
[serves 3-4]
1 medium size white promfret - cleaned
1 piece salted sour wet plum
2 tbsp chopped ginger
1 tbsp chopped garlic
1 red chilli - seeded and chopped
1 stalk spring onion - chopped
1-2 tsp oil
  1. Place cleaned fish on a steaming plate.
  2. Heat oil to saute chopped garlic and ginger until fragrant.  Add in the chilli and salted wet plum [slightly mashed].
  3. Dish out to spread evenly over fish.
  4. Steam fish over high heat for 7-10 minutes [depends on size of fish].
  5. Garnish with chopped spring onions before serving immediately.









Notes: Visit this site for it's Nutritional Facts [here]

4 comments:

PH said...

Kimmy, the steamed fish is very appetizing! Fresh clean flavors work so well but hard for me to get very fresh fish to steam it.

mui mui said...

Hi Kimmy,
I love this way of steaming fish too.
The taste is so good!
mui

Kimmy said...

Hi Phong Hong, you are right. These days you got to keep looking for a 'reliable' fishmonger for fresh seafood.

Kimmy said...

Hi Mui Mui, me too. Nowadays, I prefer to steam fish using more aromatics.